Description
These Cinnamon Roll Overnight Oats are a delicious and convenient breakfast option that tastes just like a cinnamon roll. Creamy oats infused with cinnamon, vanilla, and a touch of sweetness, topped with a luscious Greek yogurt icing, make for a satisfying start to your day.
Ingredients
Dry Ingredients:
- Rolled oats – 1 cup
- Chia seeds – 2 tbsp
- Light brown sugar – 2 tbsp
- Ground cinnamon – 1 tsp
- Pinch of salt
Wet Ingredients:
- Unsweetened almond milk – 1 cup
- Plain Greek yogurt – 1/2 cup
- Vanilla extract – 1 tsp
Optional Toppings:
- Additional Greek yogurt
- Icing sugar
- Splash of milk
- Extra cinnamon
Instructions
- Combine Dry Ingredients: In a mixing bowl, add rolled oats, chia seeds, light brown sugar, ground cinnamon, and a pinch of salt. Stir to combine.
- Add Wet Ingredients: Pour in unsweetened almond milk, plain Greek yogurt, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- Refrigerate: Transfer the mixture into individual jars or containers with lids. Refrigerate for at least 4 hours, preferably overnight, to allow the oats to soften and flavors to meld.
- Prepare Topping (Optional): In a small bowl, whisk together plain Greek yogurt, icing sugar, and a splash of milk until smooth. Adjust consistency as desired.
- Serve: Before serving, stir the oats and top with the prepared yogurt mixture and a sprinkle of cinnamon. Enjoy cold or warm as preferred.
Notes
- You can customize the sweetness level by adjusting the amount of brown sugar.
- Feel free to top with your favorite fruits, nuts, or seeds for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Mixing, Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 3mg
Keywords: Cinnamon Roll Overnight Oats, Overnight Oats, Breakfast Recipe, Healthy Breakfast
